White Chicken Chili with Poblanos

A big pot of chili just screams comfort and goodness. But you don’t always have hours to devote to one, y’know? This chicken chili, with a broth that’s both, well, brothy and slightly creamy, takes only a little more than a half-hour to make. It’s deeply savory and full of flavor, thanks to a few well chosen ingredients. The broth gets its body from pureed beans (it’s not thickened with flour), so it’s gluten free. You’ll be happy you made it whether it’s a cold, damp night or a warm evening—it’s an all-weather chili!

Yield: 8 servings (serving size: about 1 1/3 cups)Author: Ann Taylor PittmanPrint Recipe

White Chicken Chili with Poblanos

prep time: 10 minscook time: 25 minstotal time: 35 mins

This hearty pot of chili comes together from start to finish in only 35 minutes, thanks to a trifecta of smart convenience products: rotisserie chicken, canned beans, and bottled tomatillo salsa. The salsa gives the broth loads of flavor, and all you have to do is twist open the lid. Know that poblano peppers can be tricky: Sometimes they’re as mild as bell peppers, and other times they’re hotter than jalapeños. If yours is particularly spicy (be brave and touch a piece to your tongue), use just one pepper—or go for it with two if you’re a hothead.

ingredients:

2          Tbsp. canola oil

2          cups chopped white onion

2          poblano peppers, seeded and chopped

6          large garlic cloves, minced

2          tsp. ground cumin

1          tsp. dried oregano

4          cups unsalted chicken stock (I used Swanson), divided

1          cup bottled tomatillo salsa (I used Frontera)

1          tsp. kosher salt

1          tsp. freshly ground black pepper

3          (15-oz.) cans unsalted cannellini beans, rinsed, drained, and divided

4          cups shredded boneless, skinless rotisserie chicken, white and dark meat (about 1 lb., 1 small rotisserie chicken)

3/4      cup thinly sliced radishes

1/2      cup thinly sliced green onions

2          ripe peeled avocados, thinly sliced or chopped

1          jalapeño pepper, thinly sliced (optional)

instructions:

1. Heat oil in a large Dutch oven over medium heat. Add onion and poblanos; cook 5 minutes, stirring occasionally. Add garlic; cook until onion is tender, stirring frequently, about 4 minutes. Stir in cumin and oregano; cook 1 minute, stirring constantly.

2. Stir in 3 1/2 cups chicken stock, salsa, salt, black pepper, and bay leaves; bring to a boil. Reduce heat, and simmer 10 minutes. 

3. Meanwhile, combine remaining 1/2 cup stock and 1 can of beans (about 1 1/2 cups) in a blender; process until smooth. Stir bean puree and remaining 2 cans of beans into pan; return to a simmer. Add chicken; simmer 5 minutes. 

4. Ladle about 1 1/3 cups chili into each of 8 bowls; top servings evenly with radishes, green onions, avocados, and jalapeño, if desired.

NOTES:

Calories 357; Fat 12g (sat 2g); Protein 30g; Carb 35g; Fiber 11g; Sugars 2g (added sugars 0g); Sodium 653mg

Created using The Recipes Generator

Hearty Cabbage and Sausage Soup

If you look out on the ol’ interwebs, you’ll find lots of recipes similar to this one (it’s a pretty classic soup). Many include potatoes (mine doesn’t) and lots more sausage than I choose to use. I keep an eye toward sodium and go with only 12 ounces of kielbasa. The Target near my house sells 12-ounce packages of it (I don’t remember the brand), and it’s more than plenty to flavor the whole big pot of soup.

Well, folks, this veggie-loaded soup is just so easy and straightforward that I don’t have any technique or process photos—none needed! All you need is the recipe card. And maybe a side of cornbread. Enjoy!

Yield: 8 (serving size: about 1 3/4 cups)Author: Ann Taylor PittmanPrint Recipe

Hearty Cabbage and Sausage Soup

prep time: 20 minscook time: 41 minstotal time: 61 mins

This humble soup is always on repeat at the Pittman house. I almost thought that it might be too simple to post, but since we love it so much, I figured someone else might love it, too. It's perfect on a chilly night—piping hot and brothy, comforting and full of veggies. It doesn't hurt that the kids love it (and ask for reheated leftovers for school-day breakfasts!) and that the ingredients are pretty inexpensive. It makes almost a gallon, so use a large Dutch oven. The soup holds well for up to three days (and reheats beautifully), but I wouldn't recommend freezing it—the cabbage would get too mushy when the soup thawed. No step-by-step technique photos needed for this recipe: It's just that easy to make!

ingredients:

• 2 Tbsp. olive oil
• 2 1/2 cups chopped white onion (about 1 large onion)
• 1 1/2 cups thinly sliced celery (about 3 large stalks)
• 4 garlic cloves, minced
• 4 large carrots, peeled and thinly sliced
• 12 oz. kielbasa or other smoked sausage, thinly sliced into rounds
• 1 medium head green cabbage (about 2 1/2 lb.), cored and coarsely chopped
• 4 cups unsalted chicken stock (such as Swanson)
• 3-4 cups water
• 1 Tbsp. fresh or 1 tsp. dried thyme leaves
• 2 bay leaves
• 1 (14.5-oz.) can fire-roasted diced tomatoes, undrained
• 1 tsp. black pepper
• 1/2 tsp. kosher salt
• 6 oz. fresh baby spinach

instructions:

1. Heat oil in a large Dutch oven over medium-high heat. Add onion, celery, and garlic; sauté 5 minutes. Stir in carrots and kielbasa; sauté 4 minutes or until sausage begins to brown.
2. Pile cabbage into pan. Pour chicken stock and enough water to mostly cover cabbage (3-4 cups) over cabbage. Gently stir in thyme and bay leaves, then stir in tomatoes, pepper, and salt. 
3. Bring to a boil; reduce heat, cover, and simmer for 40 minutes or until cabbage is tender. Uncover and stir in spinach; cook 1 minute or until spinach wilts.

NOTES:

Calories 253; Fat 15g (sat 4g); Protein 10g; Carb 22g; Fiber 7g; Sugars 10g (added sugars 1g); Sodium 684mg

Created using The Recipes Generator